Chilledmintedmelonsoupwwcore Recipes

CHILLED MELON SOUP

Steps:

• Put half of the cantaloupe into a blender along with the yogurt and blend until smooth. Add the remaining cantaloupe and blend again until smooth. Pour into a large mixing bowl. Add the orange juice, honey, nutmeg, salt and cayenne and blend until well mixed. Pour into a soup tureen and chill at least 1 hour before serving. Garnish with fresh mint sprigs before setting out.

CHILLED MINTED MELON SOUP

Steps:

• Heat water, honey and mint to boiling; remove from heat. Let stand 5 minutes. Pour honey mixture into blender or food processor; add melon and lime juice. Cover and blend until smooth. Pour into medium glass or plastic bowl or pitcher; stir in milk. Cover and refrigerate about 3 hours or until chilled. Stir before serving. Garnish with additional mint leaves if desired. 6 servings.

CHILLED MELON AND MINT SOUP

Steps:

• Start by peeling melon and removing seeds. Roughly chop melon into chunks. Remove mint leaves from sprigs. Put aside about 20 leaves for serving.
• Place melon and mint into a food processor and puree until smooth. Not with a too high speed though otherwize soup will whiten.
• Adjust seasoning and sweetness by adding, according to your taste, lemon juice or alcohool (white wine, Porto or Pastis). Add 1 or 2 pinches of salt and some pepper.
• Chill in the refrigerator before serving. Serve chilled with a dash of olive oil and fresh mint leaves neatly arranged.

MELON WITH RED CHILI FLAKES, SALT AND LIME

Steps:

• Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
• Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
• Squeeze the lime over the melons, and serve.

CHILLED MELON SOUP

Steps:

• Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tbsp lime juice and scallion green. Cover and refrigerate until ready to serve soup.
• Place the remaining melon and 4 tbsp of lime juice in a blender. Chop the whole scallion and add to the blender along with the water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, and/or orange juice, if desired.
• Refrigerate the soup until chilled, 2 hours.
• Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls and garnish with cilantro (or mint) and yogurt.

CHILLED WATERMELON SOUP

Steps:

• Process the first 5 ingredients and honey (if desired) in a blender or food processor until smooth, stopping to scrape sides.
• Cover and chill for one hour.
• Serve in individual bowls with a dollop of yogurt.

MINTED MELON SALAD

Steps:

• In a small saucepan, bring the first six ingredients to a boil. Boil for 2 minutes; remove from the heat. Cover and cool syrup completely. , Combine the fruit in a very large bowl; add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally. , Drain before serving. Spoon into watermelon bowl or 8-qt. serving bowl.

GRANDMA'S CHILLED WATERMELON SALAD

Steps:

• Combine gelatin and boiling water in a medium heatproof bowl. Stir until dissolved, about 2 minutes. Add cold water and mix well. Place in the refrigerator and chill until partially set, about 1 hour
• Add watermelon, undrained pineapple, and 1 cup pecans to the gelatin and mix well. Spoon into a salad bowl. Place back in the refrigerator and chill until set, about 1 hour.
• Place cream cheese in a medium bowl. Beat using an electric mixer on high speed until light and fluffy.
• Add milk and sugar to cream cheese and continue beating until the mixture is smooth. Fold in whipped topping. Spread mixture over the gelatin and sprinkle remaining pecans on top. Chill until ready to serve.